Rice Pudding
Recipe by Laura Calder from French Food At Home
Serves 6 to 8
Ingredients
- 100 g short grain Rice
- 1 L whole Milk
- 60 g brown sugar
- 1 Vanilla Bean split
- 125 ml whipping cream (optional)
Method
- Put the rice, milk, sugar, and vanilla in an uncovered saucepan over medium-low heat, and cook, stirring occasionally to prevent sticking, until the rice has absorbed almost all the milk, about 50 minutes.
- It should be runny thick, like tapioca.
- Remove from the heat and pluck out the vanilla bean. (You can rinse the vanilla pod and use it again or store in sugar to make vanilla sugar.)
- Lay a piece of plastic wrap onto the surface to prevent a skin from forming, and cool to warm room-temperature.
- Whip the cream to peaks and fold as much into the rice mixture as you like.
- Pour into a serving bowl, wrap, and chill thoroughly.
- Serve with fresh raspberries and raspberry coulis.*
- Or, in winter, simply sprinkle with cinnamon or nutmeg.
Notes & Tips
*To make raspberry coulis, puree fresh raspberries in the blender, adding sugar to suit your taste. Strain to get the seeds out.
